Sour-fermented cauliflower

04 Oct Sour-fermented cauliflower

Home-made, sour-fermented vegetables are not only delicious, but also superhealthy. Thanks to probiotic lactic acid bacteria produced in the sour-fermenting process, they improve the functioning of the entire digestive system, up to its very end 😉 and in addition they have a lot of vitamins.

 

Ingredients

 

Cauliflower

fresh garlic

allspice

sea salt

chili pepper – optional

hot water

 

Recipe

 

1. Divide the cauliflower into florets and and pack it tightly into large 1L jars. The cauliflower must be really packed tightly, so that it does not rise after being poured with salt water. Otherwise it will go bad during sour-fermentation process. How to check if it is packed as it should be? After packing the jar with the cauliflower, turn the jar upside down.  If nothing has fallen out or moved, it’s perfect, if not, then keep packing more tightly  😉
2. To each jar, add two cloves of garlic, quartered and about 3-4 grains of allspice. You can also add half of a fresh chili pepper to each jar if you like.
3. Prepare brine by mixing hot water with sea salt (1.5 tablespoons of salt for every liter of water).
4. Pour brine into each jar, up to the brim.
5. Cover each jar with a piece of baking paper (optional) to keep the lids from rusting
6. Screw the lids tightly and set aside, preferably on plate, because the brine may leak a little from the jar, which is perfectly fine.
7. Keep at room temperature for 5 – 14 days depending on the season. In spring and summer, when it is warm, the fermentation process will be much faster, in autumn and winter it is much slower.
8. When sour-fermentation process is done, keep in the fridge.
9. Remember that you can both eat cauliflower and drink the sour-fermentation juice. My intuition tells me that the latter one is a perfect remedy for a hangover 😉